Fragrant roasted pumpkin soup

Fragrant roasted pumpkin soup

vegetarian gluten free vegan


  • 1.5 kg pumpkin (hokaido)
  • olive oil
  • 1 teaspoon dried chilli
  • 1 tablespoon coriander seeds
  • 1 onion
  • 3 cloves garlic
  • 1 carrot
  • 1 celery
  • 1 liter of vegetable broth
  • salt and pepper


  1. Preheat the oven to 170 ° C
  2. We halve the pumpkin and remove the seeds (we can keep them for baking), then cut it into small pieces.
  3. Place the pumpkin on two large plates and drizzle with a little olive oil
  4. Finely grind chili and coriander seeds with a pinch of salt
  5. Sprinkle the pumpkin with spices and add a little black pepper
  6. Bake the pumpkin for 1 hour or until soft
  7. Meanwhile, roughly cut onions, garlic, carrots and celery
  8. In a large saucepan, heat a little olive oil over medium heat, then add the vegetables and cook for 15 minutes or until soft.
  9. When the pumpkin is ready, add it to a casserole with hot broth. We mix everything with a stick mixer and we can serve